Wednesday, July 31, 2013
Vegan Banana Mini Muffins
Miniature versions of things automatically gain stock in my mind as better. They're cuter, they contain less calories so you can eat more of them, and according to Judy Blume's classic Superfudge, small ones are sweeter. And this particular recipe for mini muffins also made me a believer that a vegan baked good could be soft, fluffy, and delicious. Lots of banana flavor and made egg and dairy free thanks to almond milk and coconut oil, I couldn't get over these fantastic muffins. I may have eaten more than my fair share. But I'm sure the bigger question for you was why on earth would I make a vegan muffin. Have I met me? Well, yes, and I made them because it's Foodie Pen Pal time!
Every month I look forward to Foodie Pen Pals, a concept thought up by Lindsay over at the Lean Green Bean. Go visit her blog to learn how to join--bloggers and non-bloggers are welcome! Each month you'll have a chance to send a box full of goodies to on foodie while receiving a box from another foodie. It's a great way to try new things and meet new people. This month I sent a box of goodies including a dozen of these mini muffins to Ashley who is transitioning to a vegan diet. And I was so excited to receive another amazing box from Nebraska (boy do they have great stuff out there!), this time from Caitlin. Caitlin raided the farm stand, sending me some raspberry honey, Parmesan crisps, and amazing salted caramel almond roll (seriously, so good--I didn't let Dave have any!) and three flavors of Baker's chocolate. I might have eaten one of the bags of chocolate before I remembered to take a picture of the goodies. Thanks again Caitlin for the amazing goodies!
These muffins come from Averie at Averie Cooks and I like that she compared this muffin recipe to other vegan attempts at muffins she's made. She swears these are the best, and I certainly would have a hard time believing they were dairy free if I hadn't made them myself. Rolled in cinnamon sugar, they are perfectly poppable, almost like donut holes. The coconut oil leaves them light and fluffy, without a heavy coconut flavor. I used plain almond milk, but vanilla might be a nice alternative. You could make full size muffins, just be sure to adjust the cook time and potential drop the temperature back. Otherwise, these muffins are a perfect combo of banana and cinnamon for an excellent snack or quick breakfast. Plus they are really easy to make (no mixer!) and will be a nice treat if you need to accommodate a vegan appetite. But probably best of all, the non-vegan crowd will enjoy these mini muffins just as much.
Vegan Banana Mini Muffins
2 large ripe bananas, mashed
1 3/4 cups flour
1 Tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
pinch of salt
1 1/4 cup sugar
1/2 cup coconut oil, melted
1/2 cup almond milk, room temperature
1/4 cup brown sugar, packed
1 Tablespoon vanilla extract
1/3 cup cinnamon sugar, for rolling
In a small bowl, mash bananas and set aside. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.
In a medium bowl, combine sugar, coconut oil, brown sugar and vanilla. Stir in mashed bananas to combine.
Pour banana mixture into flour mixture and stir to incorporate. Combine so all the flour is moistened, but take care not to over mix.
Grease a mini muffin tin lightly with cooking spray. Divide batter among muffin cups, about a Tablespoon in each well.
Bake at 400 degrees F for about 8-10 minutes or until tops are set and spring back, they're lightly golden, and a tester or toothpick inserted in center comes out clean.
Remove from oven and let cool in pan for a few minutes, then transfer to wire rack. Before completely cooling, roll in cinnamon sugar to coat, then return to wire rack to cool completely.
Store in an airtight container.
Makes 4 dozen mini muffins.
The Cookie Princess
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